Fermenting ramsoms and tri-cornered leeks 

Making sauerkraut-style fermented greens

The Fat Hen Cookery School has titles like The Art of Fermentation and Real Food Fermentation so I am taking advantage of the abundance of alliums growing locally and fermenting something like a sauerkraut or kimchi to eat later in the season.

I am using two diferent greens, three-cornered leeks and wild garlic, using the same recipe for both.

Recipe for fermented wild greens

Tote bag full of ramsom leaves

1tbsp coarse sea salt



Wash leaves thoroughly.

Sandwich the greens between layers of salt.

Use your hands to rub the grains of salt into the leaves, this will cause the leaves to exude liquid. Use a combination of rubbing and pressing to break down the plant fibres and express as much liquid from the greens as possible.

Use a smaller bowl (that will fit fairly snugly inside the first bowl) to crush the greens down further. Use a lot of weight inside the book to put as much weight on the greens as possible, the liquid should be covering the greens entirely. Leave overnight.

Locally picked wild garlic prepping how to

Fermenting wild garlic recipe self sufficiency

Sea salt sauerkraut Fat Hen Cornwall foraging

Self sufficiency preserving wild garlic recipe

Fermenting wild foraged greens do it yourself

three cornered leek ramsons sauerkraut

I used a pestle and mortar, covered in water, to weigh down my greens.


The next day

After leaving the fermenting greens overnight, I prepared sterilised jars and some smooth rocks (boiled previously) to weigh the greens down when they are in the jar, keeping them under the level of the liquid to ensure anaerobic fermentation. I also used ramsom leaves for both types of wild food sauerkraut as a kind of ‘mat’ across the top of the sauerkraut to further keep the plant matter pressed down flat under the liquid.

Use tongs to thoroughly pack the greens into the jars, cover with the ramsom leaf mat and a rock, and seal lids.

Should be ready to eat in 2-3 months.

Locally foraged wild garlic making fermented greens


Jarred ramsons ready for fermenting process

I prepared the three-cornered (or tri-cornered) leeks in exactly the same way.

Eating Invasive species three cornered leek recipe

Fat Hen cookery school three cornered leek cooking

Healthy eating locally foraged greens kimchi recipe

Crushing wild greens fermentation process
Pulled wild greens fermenting sauerkraut kimchi

Three cornered leek preparing and eating

Food for free wild garlic sauerkraut recipe


Wild garlic kimchi sauerkraut ferment

Preserving fermenting cooking three cornered leek


Mat of ramsom leaves weighed down by a clean rock

Weighted sauerkraut bottled locally foraged wild garlic
Eating locally foraging wild garlic bottling spring flavours


Other wild food foraging and bottling recipes

Cleaning and preparing seaweed

Vegan friendly bitter spring greens

Homebrewed rosehip wine

About kellymarietheartist

I am an artist who, up until recently, was living and exhibiting within Toowoomba and the greater Granite Belt district. I have since packed up and left Australia, and am currently living and working in England. My work engages the craft involved in handmaking within a contemporary art context. I am drawn to the physicality of repetitive textile processes, and this is transcribed though the tactile quality of my forms. In particular, processes such as crochet, sewing and rug making serve as a proxy for growth within my personal environment. Many of my works imitate situations in nature, and they form organically as I create each individual piece, each addition both a continuation and re-enforcement of its predecessors. I enjoy using recycled materials for many of my works. Using crochet and other textile techniques to do this is an important part of my work as it celebrates a tradition of craft that has historically been relegated to 'women's work', with all the negative connotations that entails.
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